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Timing is everything in the restaurant business. The Glympse app tracks where someone is at and shows their speed and location. It offers better accountability for those delivering meals or if you can convince a customer to participate, you can watch them on a screen and have their meals ready exactly when they arrive. The mystery of "where are you... district manager?" goes away with the Glympse app.
Splick.it Beacon is a small wireless transmitter placed inside the restaurant. When a customer with a restaurant’s app walks in, the Splick.it platform can capture the customer visit, reward them with loyalty points and send a message to the phone. In addition to enhanced marketing capabilities, the platform can also release orders to the kitchen in real-time as the customer walks in.
Did you see this yet about Amazon? With the big news about their smartphone still in your mind, you may have missed it. Here is the new video about how Amazon is launching a take out food delivery service to homes.
Cooking robots is not news. 50 years ago automated machines cooked hamburgers, hotdogs, french fries and even make a milkshake. The engineers of AMF's Central Research Labs in Stamford, CT invented automated foodservice. This entertaining film (circa 1964) describes a pilot operation for the then-burgeoning fast-food industry.
If you are an on-the-go restaurant owner or manager, you may have difficulty keep up with the trends. You know it is important to create "better" and guests will get bored if they see exactly the same menu. Predicting upcoming trends becomes a painstaking task.
Restaurateurs don't sell food, they sell eating. In fact, if you watch very closely, you will see people eating in restaurants and nodding - smiling, shaking their heads, pointing and on occasion they will not eat... they will poke their food.
What does it take to make a profit in the restaurant business? Is it possible to give away a free lunch and stay profitable? How about 300 free lunches? For many smaller restaurants, it is believed there is no such thing as a “free lunch” and every transaction must be profitable. It is a stretch to believe that having a drawing where 300 people win “the prize” of a free lunch will help business enough to make it pay and yet this has been done successfully.
Do you know anyone who has an obsession about a restaurant? When guests go out of their way to share stories about the flavors and team, sales double. I know this for a fact because I have done it many times. When such a restaurant is found "worthy", people make up excuses for why they should go again.
Who needs a restaurant consultant? It appears "no one". Especially since technology allows every restaurant owner to put on their menu: “Prime Rib” since the ease of thawing and heating in an air tight package is simple and fast.
Food prices may double and everyone believes fuel will do so as well Corn is more valuable as fuel than it is for nourishment. There is a belief by some that marketing is 140 characters long. Monitoring costs is via the POS and it is said the social media is the answer to growing sales.
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